Peanut Butter Chip Brownie Cupcakes
There’s something inherently delightful about combining two beloved treats into one indulgent dessert. Imagine the rich, fudgy texture of brownies meeting the creamy sweetness of peanut butter chips—it’s like a match made in dessert heaven. Today, I’m thrilled to share my recipe for Peanut Butter Chip Brownie Cupcakes. These decadent little bites are perfect for celebrations, casual get-togethers, or simply when you want to treat yourself. With a simple list of ingredients and straightforward steps, you’ll have a batch of these delicious cupcakes ready to devour in no time!
Why You’ll Love This Recipe
These Peanut Butter Chip Brownie Cupcakes are the perfect blend of textures and flavors. The moist, fudgy brownie base is complemented brilliantly by the creamy peanut butter chips that melt into delightful pockets of sweetness. They’re easy to make and even easier to eat, making them a hit with both kids and adults alike. Plus, they’re served in cute little cupcake liners, which makes them the ideal treat for parties or bake sales. You’ll love how they’re not only satisfying but also customizable—add a sprinkle of sea salt or drizzle some chocolate on top for an extra touch!
Ingredient Rundown
To make these delightful Peanut Butter Chip Brownie Cupcakes, you’ll need the following ingredients:
- 1 cup (2 sticks) butter: This forms the base of your brownie batter, providing richness and moisture.
- 2 cups granulated white sugar: Sweetness is key in brownies, and this helps achieve the perfect fudgy texture.
- 2 teaspoons vanilla extract: A splash of vanilla elevates the flavor, making the brownies taste even more divine.
- 4 large eggs: Eggs give structure and help bind the ingredients together for that classic brownie texture.
- 3/4 cup unsweetened cocoa powder: This is where the chocolatey goodness comes from, creating that rich chocolate flavor.
- 1 cup all-purpose flour: Flour helps give the cupcakes their structure while keeping them soft and tender.
- 1/2 teaspoon baking powder: This leavening agent ensures your cupcakes rise nicely without being too dense.
- 1/2 teaspoon salt: A pinch of salt enhances the sweetness and balances the flavors beautifully.
- 1 2/3 cups peanut butter chips: The star of the show! These chips melt into gooey pockets of peanut butter flavor.
Recommended Tools
Before you begin baking, gather these essential tools:
- Mixing bowls: A couple of medium to large bowls will help you combine your ingredients seamlessly.
- Whisk: For mixing the wet ingredients and ensuring everything is well combined.
- Rubber spatula: Perfect for folding in the dry ingredients and scraping down the sides of the bowl.
- Cupcake liners: These make for easy cleanup and add a touch of charm to your cupcakes.
- Muffin tin: A standard 12-cup muffin tin is essential for baking the cupcakes.
- Cooling rack: To let your cupcakes cool completely before frosting or serving.
The Method for Peanut Butter Chip Brownie Cupcakes
Now that we have our ingredients and tools ready, let’s dive into the step-by-step process of making these amazing Peanut Butter Chip Brownie Cupcakes.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and perfectly.
Step 2: Prepare the Muffin Tin
Line a standard 12-cup muffin tin with cupcake liners. This will help keep your cupcakes from sticking and make for a lovely presentation.
Step 3: Melt the Butter
In a medium saucepan over low heat, melt the butter. Stir occasionally until completely melted and remove from heat to cool slightly.
Step 4: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter and granulated sugar. Whisk together until well combined. Then, add the vanilla extract and eggs. Whisk until the mixture is smooth and creamy.
Step 5: Combine Dry Ingredients
In another bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt. Make sure there are no lumps in the cocoa powder for a smooth batter.
Step 6: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, using a rubber spatula to fold them together. Mix until just combined; be careful not to overmix.
Step 7: Add Peanut Butter Chips
Gently fold in 1 1/3 cups of peanut butter chips into the batter, reserving the remaining 1/3 cup for topping the cupcakes.
Step 8: Fill the Muffin Tin
Scoop the brownie batter into the prepared cupcake liners, filling each about 2/3 full. You want them to have enough room to rise without overflowing.
Step 9: Bake
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want them to stay fudgy.
Step 10: Cool and Top
Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a cooling rack. While they’re still warm, sprinkle the reserved peanut butter chips on top for that extra delicious touch.
Make It Diet-Friendly
If you’re looking to modify this recipe for specific dietary needs, consider the following options:
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use coconut oil or dairy-free butter in place of regular butter.
- Reduced Sugar: Substitute some of the granulated sugar with a sugar alternative, keeping in mind that it may affect texture.
- Nut-Free: Use butterscotch chips or chocolate chips instead of peanut butter chips for a nut-free version.
Recipe Notes & Chef’s Commentary
For the best results, always measure your ingredients accurately. Baking is a science, and even small variations can affect the outcome. If you prefer a more intense chocolate flavor, you can increase the cocoa powder to 1 cup, but this may slightly alter the texture. These Peanut Butter Chip Brownie Cupcakes are incredibly versatile—feel free to experiment with different types of chips or mix-ins like chopped nuts or dried fruit. Trust me, they’ll still turn out delicious!
Freezer-Friendly Notes
These Peanut Butter Chip Brownie Cupcakes freeze beautifully! To freeze, allow them to cool completely, then place them in an airtight container or a zip-top freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature for a few hours or microwave for a few seconds to warm them up. They’re just as fudgy and delightful as the day you baked them!
Peanut Butter Chip Brownie Cupcakes FAQs
Can I use other types of chips in this recipe?
Absolutely! While peanut butter chips are the star, feel free to substitute with chocolate chips, butterscotch chips, or even white chocolate chips for a fun twist.
How do I know when my cupcakes are done baking?
Insert a toothpick into the center of a cupcake. If it comes out with a few moist crumbs, they’re done. If it comes out wet with batter, they need more time. Remember, overbaking will lead to dry cupcakes!
Can I double the recipe?
Yes! If you’re planning a big gathering or want to have some extra for the week, simply double all the ingredients and bake in batches. Just make sure you have enough muffin tins or bake them in two separate rounds.
What’s the best way to store these cupcakes?
Store them in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigerate or freeze them as mentioned earlier.
Let’s Eat
Now that you have your delicious Peanut Butter Chip Brownie Cupcakes baked and ready, it’s time to dig in! These cupcakes are perfect on their own, but if you want to elevate them even further, serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Whether you share them with loved ones or keep them all to yourself, each bite is sure to bring a smile. Enjoy the blissful combination of chocolate and peanut butter, and savor the moments that come with sharing these delightful treats!
Baking is all about creating memories, and what better way to do that than with a batch of Peanut Butter Chip Brownie Cupcakes? Happy baking!
Peanut Butter Chip Brownie Cupcakes
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a standard 12-cup muffin tin with cupcake liners.
- Step 3: In a medium saucepan over low heat, melt the butter. Stir occasionally until completely melted and remove from heat to cool slightly.
- Step 4: In a large mixing bowl, combine the melted butter and granulated sugar. Whisk together until well combined. Then, add the vanilla extract and eggs. Whisk until smooth and creamy.
- Step 5: In another bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Step 6: Slowly add the dry ingredients to the wet mixture, using a rubber spatula to fold them together until just combined.
- Step 7: Gently fold in 1 1/3 cups of peanut butter chips into the batter, reserving 1/3 cup for topping.
- Step 8: Scoop the brownie batter into the prepared cupcake liners, filling each about 2/3 full.
- Step 9: Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Step 10: Remove from the oven, let cool in the pan for 5 minutes, then transfer to a cooling rack. Sprinkle reserved peanut butter chips on top while warm.
Notes
- Measure ingredients accurately for best results.
- Feel free to add a sprinkle of sea salt on top for extra flavor.
- These cupcakes freeze well for up to 3 months.
